Dominican-Style Slow Simmered Chicken with Sofrito

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Tender chicken thighs simmered in a vibrant Dominican sofrito sauce with bell peppers and tomatoes, delivering a flavorful Caribbean comfort meal. This Caribbean-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, olive oil, green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 1.5 lbs) bone-in chicken thighs
• 3 tbsp olive oil
• 1 medium, diced green bell pepper
• 1 medium, diced red bell pepper
• 1 medium, diced yellow onion
• 4 cloves, minced garlic cloves
• 3 medium, chopped ripe tomatoes
• 1/4 cup chopped fresh cilantro
• 1 tbsp chopped fresh oregano
• 2 tbsp tomato paste
• 1 cup chicken broth
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lime juice
• 2 cups, cooked (for serving) white rice

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium heat. Add 4 bone-in chicken thighs and brown on all sides for 5-6 minutes until golden, then remove and set aside.
2. Step 2: In the same pot, add 1 diced green bell pepper, 1 diced red bell pepper, and 1 diced medium onion. Sauté over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until aromatic. Add 3 chopped ripe tomatoes, 2 tbsp tomato paste, 1/4 cup chopped fresh cilantro, and 1 tbsp chopped fresh oregano. Cook for 4 minutes until the tomatoes break down and the mixture thickens.
4. Step 4: Return the browned chicken thighs to the pot and pour in 1 cup chicken broth. Add 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover, and cook over low heat for 35 minutes until chicken is tender.
5. Step 5: Remove lid, increase heat to medium-high, and simmer uncovered for 5 minutes to thicken the sauce. Stir in 2 tbsp lime juice for brightness.
6. Step 6: Serve the chicken and sauce over 2 cups cooked white rice, garnished with extra cilantro if desired.